Photo: "Freeform" Cheesecake Poured over Fresh Fruit Recipe
Ingredients
- 12 ounces cream cheese, at room temperature
- Pinch salt
- 2 whole lemons, zested and juiced
- 2 tablespoons almond liqueur
- 4 eggs, at room temperature
- 1 cup sugar
- 32 ounces mascarpone cheese, at room temperature
To serve:
- 6 to 8 cups fresh fruit, cut into bite-size pieces
- 1/2 lemon, juiced
- 4 tablespoons sugar
Directions
In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.
Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.
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By jewelrylover4li...
Mount Joy, PA
on September 28, 2008
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I turned the cheesecake stuff into the "white sause" of a pizza and topped with the fruit. I turned almonds and a lil butter into the crust.... IT WAS AMAZING!!! I let the kids help "make the pizza" and they enjoyed it even more because they had a part in it. This cheesecake goo is sooo good.. now i serve it at partys as a dip too.. its a must have recipe in my book.
By Sweet & Savory Cook
Waunakee, WI
on August 19, 2007
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I am a cheesecake fanatic, and this was a wonderful spin on a classic dessert. There are several great things about this dessert. Simple to make, lower in calories(I control how much cheesecake mixture I use, beautiful presentation and if your lucky, extra cheesecake batter to eat later right out of the bowl by the spoonful.
By jackyj777_4527464
Largo, FL
on May 25, 2007
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This was good--too good, in fact. I made a fourth of the recipe and my husband and I polished it off between the two of us. I think that's more because we don't have much discipline and less because that's the appropriate serving size. I agree with the previous reviewer, I think this could feed 10-12 if you make the whole thing. I used almond extract to taste b/c I didn't have amaretto. My only issue: it came at an extravagant price. Strawberries, raspberries, mascarpone cheese. Do this on a special occasion when you're having people over.
Read all 9 reviews